Easy Marry Me Chicken Soup

Based on the viral recipe for Marry Me Chicken, this Marry Me Chicken Soup has all the same amazing flavors but is served up bowl-style with an amazing broth. This soup is loaded with tender chicken, cheese ravioli, spinach, and more – it’s a real stick-to-your-ribs kind of soup!

This is an amazing soup and the broth is so good, you’ll want every last drop of it from your bowl! I love that it’s easy to make, with everything going into one soup pot. And, it’s so hearty, it’s a full meal that everyone in the family loves.

I love making this soup on cold fall and winter nights. It’s just so comforting and is bursting with tasty flavors. Ready in about 40 minutes, it’s the kind of meal you can serve any night of the week!

Ingredients

• Chicken breasts – I use bone-in, skinless breasts for the best flavor. Boneless, skinless chicken breasts work but won’t be as rich.
• Chicken broth – Use low- or no-sodium broth so you can control the salt once everything cooks down.
• Oil from a jar of sundried tomatoes – Use this for sautéing. It adds concentrated tomato flavor. Regular olive oil works in a pinch but won’t taste as rich.
• Yellow onion – White onion works. Red onion is too sweet for this soup.
• Garlic – Fresh garlic only. Jarred garlic has a harsh, metallic taste.
• Tomato paste – Double-concentrated tomato paste has richer flavor, but regular works too.
• Dried Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Paprika – Smoked paprika adds extra depth, but regular paprika works fine.
• Oil-packed sun-dried tomatoes – Don’t substitute with dry-packed sun-dried tomatoes. They’re too tough and won’t soften in the soup.
• Salt & pepper – Season to taste.
• Cheese ravioli – Look for the smallest ravioli you can find. Fresh or frozen both work. Don’t use large ravioli—they’ll be too heavy for the soup.
• Fresh baby spinach – Fresh spinach only. Don’t use frozen spinach—it’ll make the soup watery and mushy.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
• Heavy whipping cream – Don’t substitute with half-and-half or milk. The soup won’t be rich or creamy enough.
• Parmesan cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.

How To Make Marry Me Chicken Soup

1. Simmer the chicken breasts in the chicken broth in a large pot over medium heat, covered, until the meat is tender and fully cooked, about 20 minutes. Remove the chicken from the broth and set it aside to cool slightly. When cool enough to handle, dice or shred the chicken into bite-sized pieces.
2. Heat a 3-quart soup pot over medium heat and add 2 tablespoons of sun-dried tomato oil. Add the chopped onion and cook until softened about 6 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the tomato paste, Italian seasoning, smoked paprika, 1 1/2 teaspoons of salt, and the shredded or diced chicken plus the broth to the pot. Simmer the mixture, covered, for about 10 minutes, covered.
4. Add the cheese ravioli to the soup pot and cook for 5-10 minutes, or until the pasta is tender. Check the package instructions for the exact cooking time, as it may vary.
5. Stir in the chopped sun-dried tomatoes, fresh spinach, and lemon juice. Bring the soup back to a gentle boil and cook just until the spinach is wilted.
6. Stir in the Parmesan cheese until it melts into the broth, then add the heavy whipping cream, warming the soup over low heat. Do not boil or your cheese will get stringy. Season with additional salt and pepper to taste.
7. Ladle the soup into bowls and garnish with extra Parmesan if desired. Enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Start with bone-in chicken breasts for the most flavorful broth.
• Let the Parmesan melt fully before adding the cream for the smoothest texture.
• Add the spinach at the end of cooking so it stays bright and fresh.

Recommended

Make It A Meal

Marry Me Chicken Soup is satisfying on its own, but you can pair it with a side of garlic bread or a simple Caesar salad for a full meal. For a special touch, sprinkle extra Parmesan on top and add a few fresh basil leaves. Pair it with a glass of white wine for a romantic dinner.

Storage

Store any leftover Marry Me Chicken Soup in an airtight container in the refrigerator for up to 3 days. For best results, remove the ravioli from the broth so it doesn’t absorb all the broth while in the fridge. For longer storage, the soup can be frozen for up to 3 months.